The Hummingbird Cake is a classic Southern dessert known for its incredibly moist and flavorful crumb, thanks to a delightful blend of tropical fruits and spices. This recipe transforms the traditional layer cake into a stunning and easy-to-manage Bundt cake, perfect for any occasion, from a casual family gathering to a festive holiday celebration. The name “Hummingbird” is said to come from the idea that the cake is so delicious, it makes you hum with joy, or perhaps from the notion that it’s as sweet as a hummingbird’s favorite nectar. Whatever the origin, this cake lives up to its reputation.
What makes this cake so special is the combination of mashed bananas, crushed pineapple, and a hint of cinnamon and nutmeg. The fruits not only provide natural sweetness but also a substantial amount of moisture, ensuring the cake remains tender for days. The crushed pineapple adds a tangy brightness that cuts through the richness, while the bananas create a dense, comforting texture. Toasted pecans or almonds are a crucial component, adding a wonderful nutty flavor and a satisfying crunch that contrasts beautifully with the soft cake.
This recipe simplifies the traditional preparation by using a Bundt pan, which eliminates the need for careful layering and frosting. Instead, the cake is adorned with a simple yet luxurious cream cheese glaze that drips elegantly down the sides, filling the crevices and adding a tangy, creamy counterpoint to the sweet cake. A generous topping of more toasted nuts not only adds visual appeal but also reinforces the nutty flavor and provides a final layer of texture. The process is straightforward, yielding a stunning and delicious cake that is less intimidating than a multi-layer dessert. The result is a perfect balance of flavors and textures—sweet, spicy, nutty, and creamy—all in one magnificent cake. This detailed guide will walk you through each step, from preparing the pan to achieving the perfect glaze, ensuring your Hummingbird Bundt Cake is a resounding success every time you bake it.
Ingredients:
For the Cake:
- 3 cups all-purpose flour – sifted for a lighter crumb.
- 2 cups granulated sugar – for sweetness and moisture.
- 1 teaspoon baking soda – the primary leavening agent.
- 1 teaspoon salt – to balance the sweetness.
- 1 teaspoon ground cinnamon – adds a warm, spicy flavor.
- 1/2 teaspoon ground nutmeg – complements the cinnamon and fruits.
- 3 large eggs – at room temperature.
- 1/2 cup vegetable oil – for a moist texture.
- 1/2 cup unsalted butter, melted – adds richness and flavor.
- 2 cups ripe mashed bananas – about 4-5 medium bananas. The riper, the better.
- 1 (20-ounce) can crushed pineapple, undrained – the juice is essential for moisture.
- 1 teaspoon vanilla extract – for aromatic depth.
- 1 cup toasted pecans or almonds, chopped – adds crunch and a nutty flavor.
For the Cream Cheese Glaze:
- 4 ounces cream cheese, softened – full-fat cream cheese is recommended.
- 2 cups powdered sugar – sifted to prevent lumps.
- 1/4 cup milk – or heavy cream, for a richer glaze.
- 1 teaspoon vanilla extract – for flavor.
For Topping:
- 1/2 cup toasted pecans or almonds, chopped – for garnish.
Instruction:
Step 1: Preparing the Pan and Oven
Preheat your oven to 350°F (175°C). Prepare a 12-cup Bundt pan by generously greasing it with butter or a non-stick baking spray specifically for baking that contains flour. Make sure to get into all the nooks and crannies of the pan to ensure the cake releases cleanly. A well-prepared pan is crucial for a Bundt cake.
Step 2: Combining the Dry Ingredients
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking soda, salt, ground cinnamon, and ground nutmeg. Sifting the flour is recommended to eliminate any lumps and ensure a light, airy texture. Set the bowl aside.
Step 3: Mixing the Wet Ingredients
In a separate large bowl, using a hand mixer or a stand mixer with the paddle attachment, beat the eggs until they are light and frothy. Add the vegetable oil and melted butter, and mix until well combined. Stir in the mashed bananas, the entire can of crushed pineapple (including the juice), and the vanilla extract. Mix on low speed until everything is just combined. Be careful not to overmix.
Step 4: Creating the Batter
Pour the wet ingredients into the dry ingredients. Mix on low speed until the batter is just combined. Avoid overmixing, as this can develop the gluten in the flour and result in a tough, dense cake. The batter will be quite thick and slightly chunky due to the fruit. Gently fold in the 1 cup of chopped toasted nuts using a spatula.
Step 5: Baking the Cake
Pour the batter evenly into the prepared Bundt pan. Use a spatula to smooth the top and ensure the batter is evenly distributed. Place the pan in the preheated oven and bake for 60-70 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean. The top of the cake should be golden brown and spring back when lightly touched.
Step 6: Cooling the Cake
Once the cake is baked, remove it from the oven and place it on a wire rack to cool in the pan for 15-20 minutes. This is a critical step, as it allows the cake to firm up before you attempt to remove it. After 20 minutes, carefully invert the cake onto the wire rack to finish cooling completely. Do not attempt to glaze the cake until it is fully cool, as a warm cake will melt the glaze.
Step 7: Making the Cream Cheese Glaze
While the cake is cooling, prepare the glaze. In a medium bowl, combine the softened cream cheese and powdered sugar. Beat with a hand mixer or a whisk until the mixture is smooth and lump-free. Add the milk (or heavy cream) and vanilla extract, and continue to mix until the glaze is a smooth, pourable consistency. If it’s too thick, add a tiny bit more milk; if it’s too thin, add a little more powdered sugar.
Step 8: Glazing and Garnish
Once the cake is completely cool, place it on a serving plate. Pour the cream cheese glaze evenly over the top of the cake, allowing it to drip beautifully down the sides. While the glaze is still wet, sprinkle the remaining 1/2 cup of toasted nuts over the top of the cake. The glaze will set as it cools, creating a stunning finish. Slice and serve at room temperature. The cake stores well in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.